Iced Eton MessIngredients:1 x 500g tub Total Greek yoghurt4 meringues, crumbled - any shape will do as they are being crumbled85g (3oz) pistachio225g/8oz raspberries2-3 teaspoons icing sugarextra raspberries and strawberriesMethod:Line 4, approx. 150ml (1/4 pint) teacups with cling film. Gently mix together the yoghurt, meringues and nuts. Spoon into the prepared teacups. Freeze for 2 ½ hours or until semi-frozen.Meanwhile make raspberry sauce, place the raspberries in a small blender with the icing sugar and blitz until smooth adding more sugar to taste.Remove the ramekins from the freezer. Tip out the iced cups onto 4 serving plates and remove cling film. Trickle over the raspberry sauce and finish with the extra fruit, serve.Mango, Passion and Lime ShotsIngredients:250g (9oz) natural yoghurt1 large, ripe mango, peeled, stoned and roughly chopped1 lime, zest and juice3 ice cubes2 passion fruit, halved and flesh scooped outMethod:Place the yoghurt in a blender along with the mango, lime zest, juice and ice cubes and whiz until smooth.Pour into 4 large shot glasses and spoon over the passion fruit. Serve each with a lime wedge on the side for extra zing.Chilli SorbetIngredients:280g (10oz) caster sugar900mls (1 1/2pint) waterjuice & zest 5 limes2 red chilies2 egg whites55g (2oz) caster sugar4 shots of tequila or vodka (optional)Method:Place 225g (8oz) of the sugar and water in a saucepan. Gently bring to the boil, dissolving the sugar, and simmer for 10-15 minutes until a light syrup is formed.Add the lime zest, juice and chilies and transfer to a shallow freezer proof dish. Place in the freezer until the just frozen.In a large bowl, whisk the egg whites to soft peaks, then whisk in the remaining 55g (2oz) sugar. Turn the frozen mix into a food processor with the egg whites and whizz briefly until just combined.Return the mix the shallow dish and place back in the freezer until completely frozen.To serve, divide the sorbet between 4 chilled glasses and pour over a shot of tequila of each. Serve at once!!Griddled Honey PineappleTop Tip: When buying pineapple, making sure it's ripe will ensure you can eat the core too. Honey pineapple is great as an accompaniment to spicy dishes or serve with good quality vanilla ice cream as a pud! Or omit the black pepper and serve with the Chilli Sorbet (see above)Ingredients:1 medium ripe pineapple3 tablespoons runny honeyjuice of 1 large orangecoarsely ground black pepper ( optional )Method:Peel the pineapple and cut in half length wise then into quarters, remove core and cut each quarter in half so you have wedge style slices. Place pineapple slices into a bowl stir in honey and orange.Place a griddle pan over a high heat. Lay in the pineapple slices (reserving any liquid) and season with plenty of coarsely ground black pepper (optional). Griddle for 2-3 minutes, until golden and charred, turn over, and cook for a further minutes. Remove from the heat and pour in the reserved honey and orange liquid.Transfer to a serving dish and serve at once.Posh Artic RollIngredients:5 medium eggs140g caster sugar250g dark chocolate, 70%, broken into small chunks1 litre vanilla ice cream, not soft scoop!225g strawberries, for servingicing sugar for dustingMethod:Preheat the oven to 200C/400F/ gas mark 6. Tip ice cream onto a strip of cling film or grease proof paper and shape quickly into a thick roll .Place in the freezer until needed.To prepare the chocolate roll take a Swiss roll tin (approx. 34cm x 24cm) and line with a sheet of baking parchment allowing it to stick up slightly over the sides.Separate the eggs and whisk the yolks and sugar until pale and thickened.Place the chocolate in a bowl and place over a pan of simmering water until melted. Stir the chocolate into the yolk mixture.Whisk the whites until stiff but not dry. With a metal spoon, stir in a small amount to loosen the yolk and chocolate mixture. Fold the rest of the whites in gently. Spread the mixture evenly over the paper.Bake for approximately 10-12 minutes until firm to touch.Slide the roulade and paper out of the tin on a wire rack. Cover gently with a damp tea towel and allow to cool completely.Place a large sheet of greaseproof paper bigger than the sponge on the work top. Turn the chocolate sponge out onto the greaseproof, peel away the paper.Remove the ice cream roll from the freezer unwrap and place along the longer edge of the sponge . Roll up like a Swiss roll, removing the paper as you go. Do not worry if it cracks it is the nature of the sponge.Carefully place on a large serving platter or board , trim the edges and dust lightly with icing sugar and decorate with strawberries .Serve straight away .Coffee and Vanilla FrappeIngredients:1 small cafetiere fresh strong coffee, cooled2/3 teaspoons vanilla bean syrup or sugar2 tablespoons double cream or 150mls full fat milk1 cup of iceextra iceMethod:Place all ingredients in a blender, blend for 45 seconds pour into glasses half filled with ice. Serve with Chocolate Tiffin cake or chunks of your favourite Rocky Road.Espresso Ice Cream CupIngredients:300ml (1/2) pint espresso coffee, freshly brewed4 scoops traditional vanilla ice-creamicing sugar and cinnamon for sprinkling25g plain chocolate, gratedMethod:Spoon some ice cream into 2 extra-large coffee cups.Pour over some freshly made espresso coffee to almost cover the ice cream and top with a sprinkling of grated chocolate.Finish with a light dusting of cinnamon and icing sugar and eat at once!Melon Plate with Orange and Lemon Mint GranitaTop Tip: You can pile this iced granita into a glass and pour over sparkling water for an instant summer spritzer. Or add to your glass of Pimms in place of ice.Ingredients:225g caster sugar250mls orange juicejuice 2 lemons12 mint leaves, finely chopped1 small orange flesh melon½ small watermelonMethod:Place sugar in a saucepan with 450mls water and heat gently until sugar has dissolved. Stir in the orange and lemon juice and chopped mint. Pour the mixture into a large shallow plastic container. Freeze for approx. 3 hours until frozen then break up with a fork and return to the freezer.Peel deseed and slice the melon thinly. Arrange and stack the melon slices alternating on white plates. Take the granita out of the freezer, break it up again with a fork and spoon over the melon.Serve at once.